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Methi Gatte Ki Sabzi Recipe: How To Prepare Rajasthani Dana Methi And Gatte Ki Sabzi
Methi gatte ki sabzi is an authentic North Indian dish that hails from the state of Rajasthan. Here is a video recipe with a detailed step-by-step procedure having images.
Methi gatte ki sabzi is a traditional North Indian dish, which hails from the state of Rajasthan. It is served as a side dish usually with rotis and rice and as a main course for lunch or dinner. There are many variations to this dish, especially in the Northern part of India. In this recipe, we boil the gatte instead of frying without adding any vegetables to the gravy.
It is an easy dish to make if a little amount of patience is acquired. The dish comes together only when the gatte and gravy are mixed well under the same lid. It is usually made with methi and besan as the main ingredients. The dough of besan is equally divided and made into cylindrical gattes. These gattes can either be boiled or fried according to the diet plans one has.
The soft gattes along with the silky gravy makes for a scrumptious spicy dish and tastes best when hot.
So, if you would like to savour this dish, watch the video below and follow the step-by-step procedure having images.
METHI GATTE KI SABZI VIDEO RECIPE
Recipe By: Meena Bhandari
Recipe Type: Side dish
Serves: 2
-
Methi - 4 tbsp
Besan - 1 cup
Water - 5 cups
Salt - 2 tsp
Red chilli powder - 2 tsp
Oil - 5 tbsp
Hing - ¼th tsp
Jeera - 1 tsp
Turmeric powder - ¼th tsp
Amchur powder - 1 tsp
-
1. Add methi in a bowl.
2. Add half a cup of water and allow it to soak for 1-2 hours, until the seeds get swollen.
3. Add besan in a mixing bowl.
4. Add a teaspoon of salt and a teaspoon of red chilli powder.
5. Add 3 tbsp of oil and mix well.
6. Add water little by little (approximately a quarter cup) and knead it into a tight and tough dough.
7. Divide the dough into equal portions and roll them into long cylindrical shapes between your palms.
8. Add 4 cups of water in a pan.
9. Boil the water for 2 minutes on high flame.
10. Add the cylindrical-shaped dough in boiling water.
11. Cover it with a lid and allow it to cook for 10 minutes on high flame.
12. Take out the boiled gatte onto a plate and allow it to cool for 10 minutes.
13. Pour the remaining water (stock) in a bowl and keep it aside for later use.
14.Now, cut the gatte into half-inch pieces and keep it aside.
15. Drain the soaked methi.
16. Now, add 2 tablespoons of oil and hing in a heated pan.
17. Add jeera and allow it to splutter until it turns brown.
18. Add the soaked methi.
19. Add a teaspoon of both, salt and red chilli powder.
20. Add turmeric powder and mix well.
21. Add the retained water and let it heat up for a minute.
22. Add the cut gatte and mix well.
23. Cover it with a lid and allow it to cook for 2-3 minutes, until the water reduces to a semi-gravy consistency.
24. Remove the lid and stir well.
25. Transfer it into a bowl and serve the hot dish.
- 1. Adding vegetables to the dish is optional.
- 2. Make sure to knead the dough to the right consistency.
- 3. Gattes can be boiled for low-calorie intake and they can be oil fried for normal intake.
- Serving size - 1 cup
- Calories - 90 cal
- Fat - 4 g
- Protein - 4 g
- Carbohydrates - 25.5 g
- Sugar - 0.1 g
- Fibre - 2 g
STEP BY STEP - HOW TO MAKE
1. Add methi in a bowl.
2. Add half a cup of water and allow it to soak for 1-2 hours, until the seeds get swollen.
3. Add besan in a mixing bowl.
4. Add a teaspoon of salt and a teaspoon of red chilli powder.
5. Add 3 tbsp of oil and mix well.
6. Add water little by little (approximately a quarter cup) and knead it into a tight and tough dough.
7. Divide the dough into equal portions and roll them into long cylindrical shapes between your palms.
8. Add 4 cups of water in a pan.
9. Boil the water for 2 minutes on high flame.
10. Add the cylindrical-shaped dough in boiling water.
11. Cover it with a lid and allow it to cook for 10 minutes on high flame.
12. Take out the boiled gatte onto a plate and allow it to cool for 10 minutes.
13. Pour the remaining water (stock) in a bowl and keep it aside for later use.
14.Now, cut the gatte into half-inch pieces and keep it aside.
15. Drain the soaked methi.
16. Now, add 2 tablespoons of oil and hing in a heated pan.
17. Add jeera and allow it to splutter until it turns brown.
18. Add the soaked methi.
19. Add a teaspoon of both, salt and red chilli powder.
20. Add turmeric powder and mix well.
21. Add the retained water and let it heat up for a minute.
22. Add the cut gatte and mix well.
23. Cover it with a lid and allow it to cook for 2-3 minutes, until the water reduces to a semi-gravy consistency.
24. Remove the lid and stir well.
25. Transfer it into a bowl and serve the hot dish.
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